35 ways to use up your leftover Easter chocolate
Wondering what to do with all those leftover Easter chocolates? We have the answer. Here’s 35 amazing options for making the best of this year’s bunny haul.
Recipes
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There’s a point after the Easter bunny has paid his annual visit when the unlikeliest food situation can occur, you actually can’t eat any more chocolate…
But instead of letting it take up valuable pantry real estate until the next kids party/Halloween turn those chocolatey leftovers into a fabulous breakfast, lunch or dessert option. Scroll through for the recipe how-to.
Bitter chocolate and orange Viennese whirls
Dark chocolate and orange are a match made in heaven.
Almond, cherry and chocolate spiced florentines
Raid the pantry to make these spiced-up chocolate-dipped florentines. You will need 8 x 7.5cm metal egg rings.
Panettone and dark chocolate bread and butter pudding
Matt Moran chills and thrills with his panettone and dark chocolate bread pudding - perfect for a hot Christmas evening.
Dark chocolate, sour cherry and pistachio biscotti
This sweet and slightly sour treat is perfect for gifting this festive season.
Raspberry lamington muffins with chocolate drizzle
Helena Moursellas and Kim Coverdale draw on classic trans-Tasman flavours to make this scrumptious dessert muffin.
There’s literally nothing these chocolate chunk cookies can’t solve
“The classic chocolate chunk cookies, I guess are what I’m known for. That wasn’t a conscious decision, but it’s definitely the most popular recipe on the blog and on my Instagram - Thalia Ho.
The chocolate brownie recipe to rival all others
In terms of fudgy, gooey, chocolatey deliciousness, it’s hard to beat a brownie, especially this one. This recipe is an extract from Valli Little’s book, My Kind of Food (Harper Collins, $39.99).
These chewy chocolate and salted-pretzel cookies are our new favourite teatime snack
“Because the browned butter is melted you can prepare these by hand, which makes them a fun kids’ activity. For perfectly chewy cookies, chill the dough in the fridge for a few hours or overnight.” – Magdalenda Roze
Easy banana and chocolate souffle
This decadent chocolate souffle couldn’t be easier to whip up.
‘S’mores’ is a contraction of ‘some more’. They’re a popular American campfire treat.
Chocolate pots with salted caramel toffee
End your dinner party on a high note with elegant chocolate pots topped with salted caramel toffee.
Michael Rantissi, of Kepos Street Kitchen, loves these brownies which combine two of his favourite sweet ingredients – dark chocolate and sweet gooey halva. Book extract from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books)
Chocolate, olive oil and sea salt toasts
With sourdough and dark chocolate, this is a grown-up version of Nutella on toast.
This rich chocolate tart, filled with cherries and coconut, is our take on a favourite Aussie chocolate bar – Cherry Ripe.
Spiced chocolate bread puddings
Fill winter holidays with heartwarming favourites like these rich and satisfying chocolate bread puddings.
Whether you’re five or fifty-five, chocolate is always high on the agenda, and with this simple recipe, it’s easy to satisfy the cravings.
Chocolate waffles with choc-chip cream and chocolate sauce
It is time to get out the waffle iron and make beautiful chocolate waffles to get the weekend off to a fun start.
Silky smooth chocolate ganache is the icing on the cake. Or mousse. Or tart. In fact, there’s not many desserts that can’t be improved with a swipe of this super rich ganache.
Salted caramel and chocolate tart
With a layer of salted caramel sandwiched between crumbly chocolate pastry and silky chocolate ganache, this tart is not for the faint hearted.
Nigella Lawson is the queen of chocolate mousse. This decadent dessert is an ode to her.
Chocolate pavlova with spiced pears and butterscotch sauce
“Wow your friends with a triple-layer chocolate pavlova filled with spiced poached pear, oozy butterscotch sauce and creamy mascarpone. It’s easy to assemble and guaranteed to be a show-stopper.” – Katie Quinn Davies
Whether you’re five or 55, chocolate is always high on the agenda, and with this simple sauce it can be added to your favourite dessert in a flash.
Chocolate and spearmint caramel slice
Chocolate, spearmint and caramel – oh my! The three robust flavours marry beautifully in this decadent dessert-style slice.
Little black dress chocolate cake
This is one of those reliable cakes – simple yet sexy – that will wow everyone, every time. Keep it plain or accessorise with silver or gold leaf for special effect.
It’s a big call but this rich and creamy hot chocolate recipe is pure indulgence.
Peanut butter and milk chocolate terrine with peanut brittle
For the perfect end to your dinner party try this decadent peanut butter and milk chocolate terrine topped with crushed peanut brittle.
Swap out the boxed chocolates for these homemade Italian baci
A romantic treat from the heart of Umbria.
Ditch the roses for our dark chocolate and cherry truffles
Cherries and chocolate... a match made in heaven. Begin this recipe at least 5 hours ahead.
This chocolate peppermint fudge is the ultimate edible gift
Chocolate, peppermint and fudge... Could this recipe get more Christmas?
“These cookies are inspired by Tartine bakery in San Francisco. I love the combination of chocolate and buckwheat – earthy, nutty, bittersweet, slightly salty” - Michael James
No-bake chocolate and walnut brownie with coffee icing
These brownies will put a pep in your step - the easy, silky smooth ganache is spiked with a shot of espresso.
Chocolate choux au craquelin (cream puffs), banana jam and banana custard
Chef Jake Kellie shares his take on a classic French dessert, best enjoyed on the day they’re made.
Flourless chocolate meringue cake
“Meringue is a magical mixture of egg whites and sugar that can be used in many ways, but the first time I learned it could be baked directly on top of a cake was a couple of years ago when I saw pastry chef Liz Prueitt’s recipe for Sweet Potato Tea Cake with Meringue, which she developed for Tartine Manufactory along with then head of pastry Michelle Lee. Images and text from What’s for Dessert by Claire Saffitz, photography by Jenny Huang. Murdoch Books RRP $55.00.
Whipped ricotta with vincotto (cooked wine) cherries and chocolate granita
“Slightly sour and creamy, but with a sweet, vinegary vincotto and cherry sauce, this is a real contrast of flavours and textures. Vincotto (literally ‘cooked wine’) is a reduction of unfermented grapes. Its sweet and intense flavour works so well with fresh cherries and the unsweetened creaminess of the ricotta. The chocolate granita then brings it all together, adding richness and also a frozen element to this simple yet complex dish.”
Chocolate and tahini rocky road
“This recipe is based on a Turkish dish called mosaic cake, named in reference to the beautiful pattern. Think chocolate and biscuit fridge cake, although my version is a bit more grown up.” – John Gregory-Smith
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Originally published as 35 ways to use up your leftover Easter chocolate
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